FAT POWDER AND SOYA SAUCE POWDER
[CODE NO.3729]
Fat Powder
Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like vanaspati, Trans free speciality fat, and liquid oils like safflower or flax seed, are prepared by spray drying. Sugar and tricalcium phosphate are found to improve flowability of the powders. The quantity of fat encapsulated depends on type of fat or oil and found that semi-solid fats could be encapsulated at a higher percentage compared to liquid oils. The moisture of powders is 1–2 g/100 g, bulk density 0.3–0.4 g/cc, surface fat 15–19% and angle of repose 50–55◦. The powders with bakery fat or speciality fat are lighter (creamish) in appearance compared to those with safflower or flax seed oils, which are light yellow due to the colour of the parent oil.
Soy Sauce
Soy sauce is comparatively a recent introduction in the market. Various other types of tomato sauce were used either sweatened or salted coupled with spices. Soya sauce is the development of soya bean based sauce which has its merits. The soya sauce is heavier, smooth and voluminous. It has more unique appearance. It is low cost compared to other chinese sauce like chill sauce.
Various tomato sauce have been tried by imparting different starchy products like starch, potatoes. Maize and other starchy vegetables. Some of these are still used. Soya sauce is another development of this series. Soyabean has great food and nutrition value. Addition of this product not only increases the nutritive value of the sauce but also enhance the smoothness and taste.
Soya sauce is consumed is good amount by all the people all over the world. The main consuming centers are hotels, restaurant, hostels, bars, messes, canteens besides shops, houses and kitchens. It is the product of modern civilization and therefore big cities have more craze for chinese style food, sauces and other products. Besides the country demand, soya sauce has a very secured export market too. Among the wide range of Indian export of food products, tomato sauce, chili sauce, soya sauce, various ketchups, squashes etc. had figured precisely since the inception of various sophisticated plants having been set up in the various metropolitan cities who launched out to manufacture these products in India much over 50 years ago. From their records it would appear that in recent years, consumption of various sauces in Indian and Foreign markets, has increased manifold. It is quite fortune that India is quite rich in the cultivation of soybean. The main producing states are U.P., Bihar, M.P., Rajasthan, Gujarat, H.P, Jammu & Kashmir, West Bengal, Manipur & Maharashtra. In fact it is scattered all most everywhere in the country. The cultivation has since increased manifold due to better fertilizers available now and modern techniques of cultivation.
The soya sauce and the like products are marketed in various packs like glass bottles, cans, plastic containers and tins. Out of these packs, glass bottles are the best and most attractive. It is packaged with a multivolour strips pasted on it. Following information are imparted on the packaging :
1. Name of the manufacturer.
2. Trade name of the Product, if any.
3. Net weight when packed.
4. Date and Batch No. of manufacture.
5. Price, excluding local taxes.
6. Directions for use etc.
7. I.S. marks if any.
COST ESTIMATION
Plant Capacity 2 Ton/Day
Land & Building (2000 sq.mt.) Rs. 2.89 Cr
Plant & Machinery Rs. 1.55 Cr
Working Capital for 2 Months Rs. 2.02 Cr
Total Capital Investment Rs. 6.66 Cr
Rate of Return 40%
Break Even Point 49%
INTRODUCTION
FAT POWDER
SOY SAUCE
PROPERTIES OF SOY SAUCE
USES AND APPLICATION OF SOY SAUCE
APPLICATION AND PHYSICAL PARAMETERS OF SOYA SAUCE POWDER
PHYSICAL PARAMETERS
CHEMICAL PARAMETERS
SOYA SAUCE POWDER
GRADES AND COMPOSITION OF SOY SAUCE
CHEMICAL COMPOSITION OF SOY SAUCE
TYPICAL COMPOSITIONS OF FIVE VARIETIES OF SOY SAUCE
DESCRIPTION OF FAT POWDER
INGREDIENTS
STORAGE
MARKET POSITION OF FAT POWDER
GLOBAL INSTANT FAT POWDER: SEGMENTATION
ON THE BASIS OF TYPE, THE INSTANT FAT POWDER IS SEGMENTED INTO
ON THE BASIS OF END USE, THE INSTANT FAT POWDER IS
SEGMENTED INTO
ON THE BASIS OF SALES CHANNEL, THE INSTANT FAT POWDER
IS SEGMENTED INTO
ON THE BASIS OF PACKAGING, THE INSTANT FAT POWDER
IS SEGMENTED INTO
MARKET OVERVIEW OF SOY SAUCE POWDER
MARKET OVERVIEW OF NUTRACEUTICALS
1. FORTIFIED/ FUNCTIONAL PACKAGED FOOD IN INDIA
2. DIETARY SUPPLEMENTS IN INDIA
3. FUNCTIONAL BEVERAGES IN INDIA
DEMAND DRIVERS FOR HEALTH SUPPLEMENTS
AND NUTRACEUTICALS IN INDIA
1. NUTRITIONAL STATUS OF THE POPULATION OF INDIA
MALNUTRITION
MICRONUTRIENT DEFICIENCY
2. AFFORDABILITY
3. AWARENESS
4. AFFLUENCE
MANUFACTURERS/COMPETITORS OF FAT POWDER
AND SOYA SAUCE POWDER
MANUFACTURING PROCESS OF SOY SAUCE AND SOYA SAUCE POWDER
THE CULTURE INCLUDE
PROCESS FLOW DIAGRAM FOR SOYA SAUCE AND POWDER
PRODUCTION DETAILS OF SOY SAUCE
LARGE-SCALE SOY-SAUCE PRODUCTION
MAKING SOY-SAUCE AT HOME
TYPES
CHINESE SOY SAUCE
MANUFACTURING PROCESS
PROCESS FLOWSHEET
FERMENTED SOYA PRODUCTS
FORMULATIONS
COMPOSITE SOY SAUCE
STALEY SOY SAUCE
CHINESE SOY SAUCE
PRODUCTION OF FERMENTED SOY SAUCE
KOJI PRODUCTION
BRINE FERMENTATION
REFINING
SOY SAUCE PRODUCTION BY THE ACIDHYDROLYSIS PROCESS
MANUFACTURING PROCESS OF FAT POWDER
FORMULATION OF FAT POWDER
FORMULATION AND PROCESS OF FAT POWDER FOR SOUP
FORMULATION AND PROCESS OF FAT POWDER FOR FODDER
DETAILS OF SPRAY DRYING
STAGE 1: ATOMIZATION
PRINCIPLE OF ATOMIZATION
CLASSIFICATION OF ATOMIZERS
ROTARY ATOMIZERS
RATIONALE FOR ATOMIZER CLASSIFICATION.
PRESSURE NOZZLE (OR HYDRAULIC) ATOMIZER
ULTRASONIC ATOMIZERS
ELECTROHYDRODYNAMIC ATOMIZERS
STAGE 2: SPRAY-AIR CONTACT
EVAPORATION OF MOISTURE
STAGE 4: PARTICLE SEPARATION
CYCLONE SEPARATOR
BAG FILTER
ELECTROSTATIC PRECIPITATOR
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)